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Dark Guinness Chocolate Cake

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A rich, moist, and fudgy Dark Guinness Chocolate Cake topped with a creamy, tangy cream cheese frosting. Perfect for any occasion!

Ingredients

Scale
  • 9 oz stout
  • 9.5 oz unsalted butter
  • 0.75 cup cocoa
  • 1.75 cups sugar
  • 5 oz sour cream
  • 2 eggs
  • 1 tsp vanilla extract
  • 2.25 cups flour
  • 2.5 tsp baking soda
  • 2 tsp espresso powder
  • 0.25 tsp sea salt
  • 10.5 oz cream cheese
  • 1.25 cups icing sugar
  • 1 tsp vanilla
  • 0.75 cup cream

Instructions

  1. Preheat your oven to 350°F.
  2. Grease a 9-inch round cake pan with butter.
  3. Line the bottom of the pan with parchment paper.
  4. Sift together the flour, baking soda, espresso powder, and sea salt in a medium bowl.
  5. Set the dry ingredients aside.
  6. Combine the stout and unsalted butter in a large heavy-bottomed pot.
  7. Heat over low heat, stirring occasionally, until the butter is completely melted and the mixture is smooth.
  8. Remove the pot from the heat.
  9. Whisk in the cocoa powder and sugar until the mixture is thick, glossy, and lump-free.
  10. In a separate bowl, whisk together the room-temperature sour cream, eggs, and vanilla extract until well combined.
  11. Slowly pour the sour cream mixture into the cooled chocolate-stout base.
  12. Stir constantly to gradually incorporate.
  13. Gently fold the dry ingredient mixture into the wet mixture using a spatula or wooden spoon.
  14. Stir until just combined, being careful not to overmix.
  15. Pour the batter into your prepared cake pan.
  16. Smooth the top of the batter.
  17. Bake for 45 to 60 minutes.
  18. Test for doneness by inserting a toothpick into the center; it should come out with just a few moist crumbs.
  19. Let the cake cool completely in the pan.
  20. Once cool, turn the cake out onto a wire rack.
  21. While the cake cools, prepare the frosting.
  22. In a bowl, beat the room-temperature cream cheese and sifted icing sugar together using an electric mixer on medium speed.
  23. Beat for 2 to 3 minutes until smooth and creamy.
  24. Add the vanilla extract and beat briefly to combine.
  25. With the mixer still running, slowly add the cold cream.
  26. Continue beating until the frosting reaches a light, spreadable consistency.
  27. Once the cake is completely cool, transfer it to a serving plate.
  28. Spread or swirl the frosting generously over the top of the cake.
  29. Allow some frosting to drip down the sides for a rustic look if desired.
  30. Slice and serve at room temperature for the best flavor.

Notes

Ensure all cold ingredients like sour cream and eggs are at room temperature for a smoother batter.
Sift all dry ingredients for both the cake and frosting to prevent lumps.
Do not overmix the cake batter; mix just until combined to keep the cake tender.
Make sure the cake is completely cooled before frosting to prevent the frosting from melting.

Find it online: https://theopenoven.com/dark-guinness-chocolate-cake/